Autumn Chicken Dinner with Roasted Vegetables

If you’re looking for a delicious and heartwarming meal to celebrate the cozy vibes of fall, you’ve come to the right place! This Autumn Chicken Dinner with Roasted Vegetables is not just a recipe; it’s an embrace on a plate. With its vibrant colors and comforting flavors, this dish is perfect for busy weeknights as well as family gatherings. It combines tender chicken with the sweetness of roasted butternut squash and Brussels sprouts, making it a delightful choice for those crisp autumn evenings.

What I adore about this recipe is how simple it is to throw together, yet it feels so special. Your family will gather around the table, savoring every bite and sharing stories while enjoying this wholesome dinner. Trust me; this might just become your new go-to recipe this fall!

Why You’ll Love This Recipe

• Quick Preparation: With just 30 minutes of prep time, you can have a hearty meal ready in no time!
• Family-Friendly: The combination of chicken and cheesy tortellini will please even the pickiest eaters at your table.
• Nutrient-Rich Ingredients: Loaded with seasonal vegetables, this dish packs flavor and nutrition into every bite.
• Make-Ahead Convenience: You can easily prepare some components in advance, making weeknight dinners a breeze.
• Delicious Flavor Explosion: The smoked paprika adds a warm, smoky depth that perfectly complements the sweetness of the roasted veggies.

Ingredients You’ll Need

Let’s dive into the simple and wholesome ingredients that make up this delightful dish. You’ll find everything you need at your local grocery store!

For the Roasted Vegetables

• 3 cups butternut squash (peeled, seeded, cubed)
• 1 tablespoon olive oil
• salt and pepper
• 12 oz Brussels sprouts
• 2 tablespoons olive oil
• salt and pepper

For the Chicken and Tortellini

• 9 oz cheese tortellini
• 1 lb chicken thighs (skinless, boneless)
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• black pepper (freshly ground, to taste)

For the Garlic Butter Sauce

• 2 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic (minced)
• fresh thyme

Variations

This recipe is wonderfully flexible! Feel free to tweak it according to your family’s tastes or what you have on hand.

• Swap the protein: Use chicken breast or even turkey if you prefer something lighter.
• Change up the veggies: Try adding carrots or sweet potatoes for another layer of flavor.
• Go vegetarian: Replace chicken with chickpeas or lentils for a hearty plant-based option.
• Add some heat: A pinch of red pepper flakes will give your dish a nice kick if you’re feeling adventurous!

How to Make Autumn Chicken Dinner with Roasted Vegetables

Step 1: Prepare the Veggies

Start by preheating your oven to 425°F (220°C). While it’s warming up, toss your cubed butternut squash with olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet. Next, trim and halve your Brussels sprouts before adding them to another bowl with olive oil and seasoning. Spreading these veggies out ensures they roast evenly, getting that lovely caramelization we all crave.

Step 2: Roast the Vegetables

Pop both trays in the oven once it’s hot! Roast the butternut squash for about 25-30 minutes until tender and golden brown. The Brussels sprouts will take about 20-25 minutes – give them a shake halfway through for even cooking. This roasting step enhances their natural sweetness while giving them that wonderful crispy texture.

Step 3: Cook the Chicken

While your veggies are roasting away, heat additional olive oil in a skillet over medium-high heat. Season your chicken thighs with smoked paprika, salt, and freshly ground black pepper before adding them to the pan. Searing them for about 6-7 minutes on each side will lock in all those juicy flavors! Cooking chicken thoroughly ensures it’s safe to eat while keeping it tender.

Step 4: Prepare Garlic Butter Sauce

Remove the cooked chicken from the skillet once it’s done. In that same skillet over medium heat, add butter and let it melt before tossing in minced garlic. Sautéing garlic until fragrant fills your kitchen with an irresistible aroma! After just a minute or two, add fresh thyme for extra flavor before mixing in cooked cheese tortellini.

Step 5: Assemble Your Dish

Once everything is ready – roasted veggies, sautéed chicken, and tortellini – it’s time to bring it all together! Serve up generous portions of roasted butternut squash and Brussels sprouts alongside succulent chicken topped with that luscious garlic butter sauce over cheesy tortellini. Enjoy every comforting bite of this Autumn Chicken Dinner with Roasted Vegetables!

Pro Tips for Making Autumn Chicken Dinner with Roasted Vegetables

Cooking this vibrant dish is a joy, and with a few pro tips, you can ensure it turns out perfect every time!

• Choose fresh vegetables: Using seasonal, fresh butternut squash and Brussels sprouts enhances the flavors and nutritional content of your meal, making it not only delicious but also healthier.
• Preheat the oven properly: Make sure your oven is fully preheated before adding the vegetables. This helps achieve that beautiful caramelization on the squash and Brussels sprouts, bringing out their natural sweetness.
• Cook tortellini al dente: Follow package instructions to cook the cheese tortellini just until al dente. This ensures they retain a little bite and don’t become mushy when mixed with the chicken and vegetables.
• Use high-quality olive oil: A good quality olive oil will elevate the flavor of your roasted veggies and garlic butter sauce, creating a richer and more satisfying dish.
• Let the chicken rest: After cooking, let the chicken thighs rest for a few minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.

How to Serve Autumn Chicken Dinner with Roasted Vegetables

Serving this delightful dinner can be as creative as you want! Here are some ideas to make your presentation shine.

Garnishes

• Fresh thyme leaves: Sprinkling some fresh thyme leaves on top adds a pop of color and an aromatic touch that complements the dish beautifully.
• Parmesan cheese: Grated Parmesan offers a salty richness that pairs perfectly with the roasted veggies and chicken.

Side Dishes

• Crispy green salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette balances the richness of the main dish while adding freshness.
• Garlic bread: Warm, crusty garlic bread makes for an excellent accompaniment, perfect for soaking up any leftover garlic butter sauce.
• Quinoa or rice pilaf: Fluffy quinoa or rice pilaf seasoned with herbs can serve as a hearty base that absorbs flavors from the main dish.
• Roasted pumpkin seeds: These crunchy seeds add texture and a nutty flavor when sprinkled over salads or served on the side. They also provide extra nutrition!

Enjoy your colorful Autumn Chicken Dinner with Roasted Vegetables—it’s sure to warm hearts and bellies this season!

Make Ahead and Storage

This Autumn Chicken Dinner with Roasted Vegetables is perfect for meal prep, making it easy to enjoy delicious home-cooked meals throughout the week. You can prepare it in advance or store leftovers for quick and satisfying meals later on.

Storing Leftovers

• Ensure the dish cools to room temperature before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

• Allow the dish to cool completely before freezing.
• Place portions in freezer-safe containers or resealable bags.
• Label with the date and freeze for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a microwave-safe dish, covering it loosely, or reheat on the stove over medium heat until warmed through.
• Add a splash of water or broth if needed to prevent drying out.

FAQs

Here are some common questions about this recipe:

Can I make this Autumn Chicken Dinner with Roasted Vegetables ahead of time?

Absolutely! This dish can be prepped in advance and stored, making it a fantastic option for meal planning.

What vegetables can I use in my Autumn Chicken Dinner with Roasted Vegetables?

Feel free to mix and match seasonal vegetables like sweet potatoes, carrots, or parsnips along with butternut squash and Brussels sprouts for variety!

How long does this Autumn Chicken Dinner last in the fridge?

When stored properly in an airtight container, your Autumn Chicken Dinner will stay fresh for about 3 days in the refrigerator.

Can I substitute chicken thighs with another protein?

Yes! You can easily swap chicken thighs for chicken breasts or even try it with plant-based proteins like chickpeas or tofu for a different twist.

Is this recipe suitable for meal prep?

Definitely! This dish is not only delicious but also great for meal prep, allowing you to enjoy convenient and healthy meals throughout the week.

Final Thoughts

I hope you find joy in preparing this delightful Autumn Chicken Dinner with Roasted Vegetables. It’s a colorful, hearty meal that captures the essence of fall, full of warmth and flavor. Whether you’re serving it during a cozy family dinner or meal prepping for busy weeknights, I’m sure it’ll become a beloved addition to your recipe collection. Enjoy every bite, and don’t hesitate to share your cooking adventure!